Sourdough

Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.

Dec

22

2015

2

Considering Bulk fermentation

By Dave Mott

Forums:

Sourdough

Hey Jacob, and everybody!

Hope you are all doing well.

Would any of you consider your stretch and folds over a 2 hour period, one stretch and fold every 20 minutes, to be part of your bulk fermentaion?

I'm thinking yes. Due to the length of time between stretch and folds over a long period of time, and your not really degassing the dough that much.

Thoughts?

Cheers

Dave

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